Home > Vegetarian comfort food recipes > Squash and stilton veggie toad in the hole

Squash and stilton veggie toad in the hole

Name: Squash and stilton veggie toad in the hole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1 coquina or butternut squash, deseeded, cut into wedges; 2 small red onions, cut into chunky slices; 3 whole peeled garlic cloves, bashed with the flat of a knife; 4 rosemary springs (leaves from 2 of them finely chopped)æ; 4 tbsp olive oil; 225g plain flour, sifted; Pinch baking powder; 4 large free-range eggs; 300ml whole milk; 2 tsp dijon mustard; 150g stilton, crumbled (or cheddar or a soft goat’s cheese); 3 tbsp redcurrant jelly

Published: 13 Jul 18
Updated: 18 Mar 24

This veggie toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.

Easy
February 2018

Test kitchen approved

Serves 6
Hands-on time 15 min, oven time 50-55 min

This veggie toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.

Vegetarian recipes

Nutrition: per serving

Calories: 484kcals
Fat: 22.9g (9.3g saturated)
Protein: 19g
Carbohydrates: 47.9g (14.4g sugars)
Fibre: 4.8g
Salt: 0.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 coquina or butternut squash, deseeded, cut into wedges
2 small red onions, cut into chunky slices
3 whole peeled garlic cloves, bashed with the flat of a knife
4 rosemary springs (leaves from 2 of them finely chopped)æ
4 tbsp olive oil
225g plain flour, sifted
Pinch baking powder
4 large free-range eggs
300ml whole milk
2 tsp dijon mustard
150g stilton, crumbled (or cheddar or a soft goat’s cheese)
3 tbsp redcurrant jelly

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200C/180C fan/gas 6. Put the squash, onions, garlic cloves and the 2 rosemary sprigs (torn into smaller sprigs) in a roasting tin. Drizzle with 2 tbsp of the oil and roast for 30 minutes until tender and starting to caramelise.
Sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see bubbles start to appear). Season, then whisk in the chopped rosemary and mustard.
Discard the rosemary sprigs from the roast squash, then transfer to a 1.5 litre baking dish. Drizzle with the remaining 2 tbsp oil, dot the cheese and redcurrant jelly over, then pour in the batter to fill the gaps. Bake for 20-25 minutes until the batter is puffed, golden and cooked through (it will pull away from the sides). Serve with a green salad or with steamed broccoli and the gravy from the classic recipe.

Recipe from February 2018 Issue

Nutrition

Nutrition: per serving

Calories: 484kcals
Fat: 22.9g (9.3g saturated)
Protein: 19g
Carbohydrates: 47.9g (14.4g sugars)
Fibre: 4.8g
Salt: 0.9g

Buy ingredients online

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

SARAH COOK says:

8th Nov 2022 at 1:39 am

Absolutely delicious. Served with vegetarian gravy and greens. Cannot wait to make it again.

Log in to Reply